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Rich Bolognese

Easy, flavorful and rich sauce. Great for cold, rainy weekends.

Ingredients

1 lb ground chuck
1 14 oz can of Italian plum tomatoes (I like Red Gold)
1 sm can of tomato paste
Minced garlic (*I like garlic* or powdered if you need to)
1 small package of white mushrooms
1 onion (at least a cup, diced)
salt/pepper
traditional Italian spices: parsley, oregano, basil (onion powder if you don't like actual onions)
1 soft cinnamon stick (BADIA sells a small package with 3) (I learned this trick on a Cook's Tour of Boston's North End)

Steps

Step 1
Prep the onions and garlic. Chop the mushrooms into a medium dice. They will cook down and add texture to the ground beef.
Step 2
The onions need to be soft, so time your sauté of garlic, onions and mushrooms to achieve this. Add some salt and pepper at this stage.
Step 3
Add the ground beef and cook until well browned.
Step 4
Add tomato paste and spices, except for cinnamon and cook until the paste mellows (3 – 5 minutes). Add salt/pepper if needed.
Step 5
Add can of tomatoes and stir.
Step 6
Add cinnamon stick.
Step 7
Set heat on low (2 on my electric stove) to achieve a low, slow simmer. (The sauce cooks for about 2 hours, and virtually the liquid will disappear. This is a very thick, rich sauce.)
Step 8
Best served over a stout pasta, gemelli or a tube shape.

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